Intermuscular fat?

270.Rose

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Dec 12, 2020
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My favorite solution to get tender, flavorful venison roasts without being dried out is chokecherry juice. A generous amount gets added to the crock pot with the seared and seasoned roast, along with bone broth and Worcestershire sauce. You can't really taste the chokecherry after cooking but it makes a really rich gravy and the acid in the fruit tenderizes the meat without making it mushy. I've found it successful on all the cuts I've tried, neck, shoulder, rump, shanks, stew meat.
 

ImBillT

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Oct 29, 2018
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If you want intramuscular fat you gotta shoot ‘em pre-rut, or at least that’s a substantial help.

If deer fat isn’t sizzling, it will solidify in your mouth, shortly after coating your tongue. It’s very unpleasant. I like deer fat, but you gotta keep it hot. If it cools off, you gotta re-heat it.
 

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Addicting

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I used a cow elk rib roll tonight and think it turned out better than beef.

Seared it this morning in the Dutch oven, added 2 cups of 1/2 coffee and 1/2 water with the seasoning kit. Set the oven to 200 and went to work. Simmered for 9 hours and added the veggies the last few hours.

Absolutely delicious.
 

WoodMoose

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N.C.
Ive been trying roasts in the instant pot. Seems to work better than when I use the crock pot. Really gets them tender.

I basically gave up my crock pot when my wife bought me an old Nesco electric pressure cooker at a yard sale. Used it so much she bought me a new one for a holiday a few years ago, that one is an Insta-pot. Then she found me another smaller one at another yard sale (she yard sales like I hunt - to much!!)

my issue with crock pots was that they seemed to drain the juice from a meat, even if that meat was in the juice (if that makes sense) - tendered it up fine, but meat always seemed excessively dry

not so with the pressure cookers

love em
 

brocksw

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North Dakota
I am with the OP in that any deer and elk roast I’ve ever done is pretty dry. That said, all that means is you just need more gravy
How long are you cooking them and at what temp?

We cook elk and deer roasts/shanks almost weekly and I can't remember the last time we had a dry roast. All done in a slow cooker or dutch oven. Usually cooked at 275-300 for 6-8 hrs.
 

JohnCushman

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South East Colorado
My dad did a moose roast in the pressure cooker and it turned out a nice juicy medium rare. I also agree about bear having good fat in it.
 

JEL

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Helena, MT
How long are you cooking them and at what temp?

We cook elk and deer roasts/shanks almost weekly and I can't remember the last time we had a dry roast. All done in a slow cooker or dutch oven. Usually cooked at 275-300 for 6-8 hrs.
Has to be the right cut of meat.
 

sierrahunter

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Feb 14, 2015
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As others have said, bear makes amazing roasts, and you don’t really need intramuscular fat for them to be good. Bear tissue just seems to break down differently than ungulate muscle tissue.
If you’re doing a roast for ungulates, it really needs to be medium rare, like a beef rib roast.
 
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